Yamadillas
Lime juice, chipotle pepper, green chiles, and cumin give Mexican flavor to the sweet yam filling in these delectable plant-based quesadillas.
Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork or cut them into wedges that you pick up with your fingers and dip into the salsa and/or guacamole (like this Pea Guacamole!).
INGREDIENTS
- 2 pounds garnet yams, peeled and diced
- 2 tablespoons vegetable broth
- 2 tablespoons chopped green chiles
- 2 teaspoons fresh lime juice
- 1 teaspoon minced chipotle peppers in adobo sauce
- ¾ teaspoon ground cumin
- ½ teaspoon minced garlic
- 1 can (15 ounces) black beans, drained and rinsed
- 8 whole-wheat tortillas
- Fresh salsa of your choice
- Pea Guacamole
INSTRUCTIONS
- Put the yams in a stainless-steel saucepot with enough water to cover. Bring to a boil, then reduce the heat and simmer, covered, until soft, about 12 minutes. Drain the water and add the vegetable broth to the yams. Mash with a potato masher until quite smooth, then stir in the green chiles, lime juice, chipotle, cumin, and garlic. Mix well, stir in the black beans, and mix again.
- Heat a nonstick griddle or large skillet over medium heat. Spread some of the yam mixture on half of a tortilla, then fold it over and flatten. Place the folded tortilla on the griddle and cook it for about 2½ minutes on each side, flipping several times to make sure it doesn’t burn. Repeat with the remaining yam mixture and tortillas. Serve topped with salsa and/or guacamole.
Note: This kid-friendly recipe makes quite a large amount. However, Yamadillas store well overnight in the refrigerator. Reheated on the griddle the next day, they’ll taste just like they were freshly made.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/
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